Keg Trub

Discussion in 'Homebrewing' started by OldBrewer, Mar 23, 2019.

Thread Status:
Not open for further replies.
  1. billandsuz

    billandsuz Pooh-Bah (2,097) Sep 1, 2004 New York
    Pooh-Bah

    Awesome nugget.

    Do you suppose the lagering benefits unrelated to brightness are also the same at 40 as closer to 32?
     
  2. NeroFiddled

    NeroFiddled Grand High Pooh-Bah (7,276) Jul 8, 2002 Pennsylvania
    Pooh-Bah Trader

    Yes I do, but I have nothing to back that up. It just seems to me that anything that's going on will work better at a temperature above freezing. I don't know if the yeast are at all active at that point, or if we're just talking about chemical reactions, but the colder it is the slower anything will take place.
     
    billandsuz likes this.
  3. OldBrewer

    OldBrewer Maven (1,385) Jan 13, 2016 Canada (ON)

    How do you pull the yeast out and still leave the rest for fining? So you have a conical where you can do this? Are there other ways to do this if you don't have a conical? Or do you rack it into another carboy first?

    Yes, I was not aware of another term for "yeast trub". Perhaps "yeast sediment"? I generally have almost zero hop/protein/etc trub in my keg. Just mostly a lot of 'yeast sediment' since it takes so long for the yeast to drop out of suspension.

    It definitely sounds as though you have a conical fermenter where you can draw off the lower part. This is not possible for us using glass carboys for fermenters.

    Thank you - I was not aware of that. However it's no difficulty for me to lower the temperature. If anything, I would assume that the yeast drops out more at the lower temperatures. I have heard of some lager yeasts still being active at temperatures of about 40 F.
     
  4. NeroFiddled

    NeroFiddled Grand High Pooh-Bah (7,276) Jul 8, 2002 Pennsylvania
    Pooh-Bah Trader

    Yes, conical. Otherwise you'd rack to a secondary, hopefully filling it with CO2 first and letting it sit for a bit so that the gasses can stabilize.
     
    OldBrewer likes this.
Thread Status:
Not open for further replies.